Pistachio Soup Recipes

PISTACHIO SOUP

Steps:

• Cook shelled pistachios in a small saucepan of boiling water 1 minute, then drain and rub off skins.
• Transfer ½ cup skinned pistachios to a blander (reserve remainder), then add broth and blend until smooth, 1 to 2 minutes.
• Chop leek and wash in a bowl of cold water, agitating it, then lift out with a slotted spoon and transfer to a bowl along with onion, garlic, ginger and cayenne.
• Heat 2 T oil in a 3-4 quart heavy saucepan over moderately high heat until just beginning to smoke, then cook cumin and coriander seeds, stirring, until fragrant and a shade or two darker, 10 to 30 seconds. Stir in leek mixture, then reduce heat to moderately low and cook, covered, stirring occasionally, until vegetables are softened, about 5 minutes.
• Add pistachio puree, water, salt, pepper, and turmeric, then whisk in rice flour and bring to a boil, whisking constantly. Reduce heat to low and gently simmer, covered, whisking occasionally, 30 minutes.
• Meanwhile, heat remaining ½ T oil in a 7-8" heavy skillet over moderate heat until hot but not smoking, then cook barberries, grape molasses, and remaining ¼ c skinned pistachios, stirring, until combined and heated through, 30 seconds to 1 minute. (be careful not to burn barberries) Transfer to a small bowl.
• Puree soup in 2 or 3 small batches in blender (use caution when blending hot liquids) until smooth, transferring to a large bowl.
• Return soup to pot, then stir in juice and bring to a simmer. Season with salt and pepper. Serve soup topped with pistachio mixture.
• Cooks' note: Soup, without citrus juice, can be made 1 day ahead and cooled, uncovered, then chilled, covered. Reheat, stirring in juice.
• Pistachio topping can be made 1 day ahead and kept covered at room temperature.

BROCCOLI SOUP WITH PISTACHIO GREMOLATA

Steps:

• Heat oil in a large saucepan over medium heat. Add leek and 2 teaspoons garlic; cook, stirring, until tender, 3 to 4 minutes. Stir in 1/2 teaspoon thyme and crushed red pepper; cook until fragrant, about 1 minute more.
• Stir in broth, 2 cups broccoli, cauliflower, and potatoes; bring to a boil. Reduce heat and simmer, covered, until very tender, about 10 minutes.
• Blend with an immersion blender until very smooth. Stir in cheese, lemon juice, salt, and remaining 2 cups broccoli. Simmer, covered, until broccoli is just tender, about 5 minutes.
• Make gremolata by stirring together remaining 1 teaspoon garlic, 1/2 teaspoon thyme, lemon zest, parsley, and pistachios in a small bowl. Sprinkle over servings.

PISTACHIO SOUP (PERSIAN)

Steps:

• Soak and rinse the pistachios a couple times, if salted. Finely grind the pistachios in a food processor.
• In a heavy saucepan, heat the olive oil. Add the shallot, leek and the garlic. Saute until translucent. Add the rice flour, stirring constantly. Add the chicken broth and bring to a boil.
• Add the ground pistachios, salt, and pepper. Reduce heat. Cover and simmer for 45 minutes, stirring occasionally.
• Add the orange and lime/lemon juices, stir. Taste and adjust seasonings if needed. Garnish with pistachios and lime zest (optional) Can be served hot or cold.

CREAMY PISTACHIO SOUP

Steps:

• Sauté bacon in a large saucepan over medium high heat until crisp. Remove the pieces and drain. Add the celery, onion, and garlic to the pan, reduce heat, and saute until the onion is translucent--about 5 minutes. Spoon the vegetables out onto paper towels and blot away the bacon grease.
• Wipe out the saucepan, then return the vegetables to it, along with the bacon, bay leaf, and sherry. Bring to a simmer and allow to reduce until all the sherry has evaporated. Stir in the chicken stock and the rice. Bring to a boil, then reduce heat and simmer for about 30 minutes, when the rice is very soft.
• Meanwhile, heat the oil in a small skillet, add the pistachios, and toss until they are lightly browned--perhaps 2 or so minutes. Drain on paper towels.
• When the rice is soft, discard the bay leaf and puree the pistachios and soup in a blender, solids first. When smooth, return to saucepan. Stir in the cream and reheat. Season to taste.
• When ready to serve, ladle into bowls and garnish with minced parsley.